Aroma of Virgin Olive Oil: Biogenesis of the “Green” Odor Notes

Journal of Agricultural and Food Chemistry

Volumn 41, Issue 12, 1993, Pages 2368-2373

  Olías, José M ^a   Pérez, Ana G ^a   Ríos, José J ^a   Sanz, Luis C ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000251961     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf00036a029     Document Type: Article

References (42)

1. Amiot, M. J.; Fleuriet, A.; Macheix, J. J. Importance and evolution of phenolic compounds in olive during growth and maturation. J. Agric. Food Chem. 1986, 34, 823–826.
2. Axelrod, B.; Cheesbrough, T. M.; Laakso, S. Lipoxygenase from soybeans. Methods Enzymol. 1981, 71, 441–451.
3. Berger, R. G.; Drawert, F. Changes in the composition of volatiles by post-harvest application of alcohols to Red Delicious apples. J. Sci. Food Agric. 1984, 35, 1318–1325.
4. Drawert, F.; Heiman, W.; Emberger, R.; Tressl, R. Biogenesis of aroma compounds in plant and fruit. II Enzymic formation of 2-hexen-l-al, hexanal and their precursors. Liebigs Ann. Chem. 1966, 694, 200–208.
5. + Oxidoreductase (E. C. 1.1.1.1.) from peas. J. Food Sci. 1968, 33, 525–532.
6. Fedeli, E.; Baroni, D.; Jacini, G. Flavored components of olive oil. Note III. Riv. Ital. Sostanze Grasse 1973, 50, 38–44.
7. Fernadez-Diez, M. J. The olive. In The biochemistry of fruits and their products; Hulme, A. C., Ed.; Academic: New York, 1971; pp 255–279.
8. Flath, R. A.; Forrey, R. R.; Guadagni, D. G. Aroma components of olive oil. J. Agric. Food Chem. 1973, 21, 948–951.
9. Galliard, T.; Matthew, J. A. Lipoxygenase-mediated cleavage of fatty acids to carbonyl fragments in tomato fruits. Phytochemistry 1977, 16, 339–343.
10. Galliard, T.; Phillips, D. R. Lipoxygenase from potato tubers. Biochem. J. 1971, 124, 431–438.
11. Galliard, T.; Matthew, J. A.; Wright, A. J.; Fishwick, M. J. The enzymic breakdown of lipids to volatile and non-volatile carbonyl fragments in disrupted tomato fruits. J. Sci. Food Agric. 1977, 28, 863–868.
12. Grosch, W.; Laskawy, G.; Fischer, K. Positional specificity of the peroxidation of linoleic and linolenic acid by homogegates from apples and pears. Z. Lebensm. Unters. Forsch. 1977, 163, 203–205.
13. Guth, H.; Grosch, W. A comparative study of the potent odorants of different virgin olive oils. Fat Sci. Technol. 1991, 93, 335–339.
14. Hamberg, M.; Samuelsson, B. On the specificity of the oxygenation of unsaturated fatty acids catalyzed by soybean lipoxygenase. J. Biol. Chem. 1967, 242, 5329–5335.
15. Hatanaka, A.; Kajiwara, F.; Harada, T. Biosynthetic pathway of cucumber alcohol: trans-2,cis-6-nonadienol via cis-3,cis-6-nonadienal. Phytochemistry 1975, 14, 2589–2592.
16. Hatanaka, A.; Kajiwara, T.; Sekiya, J.; Inouye, S. Solubilization and properties of the enzyme-cleaving 13-L-hydroperoxy linolenic acid in tea leaves. Phytochemistry 1982, 21, 13–17.
17. Kazeniac, S. J.; Hall, R. M. Flavor chemistry of tomato volatiles. J. Food Sci. 1970, 35, 519–530.
18. Kim, I. S.; Grosch, W. Lipoxygenase from pears, strawberries and gooseberries: patial purification and properties. Z. Lebensm. Unters. Forsch. 1978, 167, 324–326.
19. Lercker, G.; Capella, P.; Deserti, P. Volatile compounds in the aroma of extra virgin olive oils. Sci. Technol. Aliment. 1973, 3, 299–302.
20. Loomis, W. D.; Battaile, J. Plant phenolic compounds and the isolation of plant enzymes. Phytochemistry 1966, 5, 423–438.
21. Montedoro, G.; Bertuccioli, M.; Anichini, F. Aroma analysis of virgin olive oils by headspace (volatiles) and extraction (polyphenols) techniques. In Flavor of Foods and Beverages; Charalambus, G., Inglett, G., Eds.; Academic Press: New York, 1978; pp 247–281.
22. Myers, M. J.; Issemberg, P.; Wick, E. 1-Leucine as a precursor of isoamyl alcohol and isoamyl acetate, volatile aroma constituents of banana fruit discs. Phytochemistry 1970, 9, 1693–1700.
23. Nixon, M.; Chan, S. H. A simple and sensitive colorimetric method for the determination of long-chain free fatty acids in subcellular organelles. Anal. Biochem. 1979, 97, 403–409.
24. Nordström, K. Formation of ethyl acetate in fermentation with brewer's yeast. J. Inst. Brew. 1963, 69, 142–153.
25. Olías, J. M.; Valle, M. Lipoxygenase from lupin seed: Purification and Characterisation. J. Sci. Food Agric. 1988, 45, 165–174.
26. Olías, J. M.; Dobarganes, M. C.; Gutiérrez, F.; Gutiérrez, R. Volatile components in the aroma of virgin olive oil. II identification and sensorial analysis of chromatographic eluents. Grasas Aceites 1978, 29, 211–218.
27. Olías, J. M.; Gutiérrez, F.; Dobarganes, M. C.; Gutiérrez, R. Volatile components in the aroma of virgin olive oil. IV. Their evolution and influence in the aroma during the fruit ripening process in the Picual and Hojiblanca varieties. Grasas Aceites 1980, 31, 391–402.
28. Olías, J. M.; Rios, J. J.; Valle, M.; Zamora, R.; Sanz, L. C.; Axelrod, B. Fatty acid hydroperoxide lyase in germinating soybean seedling. J. Agric. Food Chem. 1990, 38, 624–630.
29. Pérez, A. G.; Sanz, C.; Olías, J. M. Partial Purification and Some Properties of Alcohol Acyltransferase from Strawberry Fruits. J. Agric. Food Chem. 1993, 41, 1462–1466.
30. Phillips, D. R.; Galliard, T. Flavor biogenesis. Partial purification and properties of a fatty acid hydroperoxide cleaving enzyme from fruits of cucumber. Phytochemistry 1978, 17, 355–358.
31. Phillips, D. R.; Matthew, J. A.; Reynolds, J.; Fenwich, G. R. Partial Purification and Properties of a cis-3:trans-2-enal Isomerase from Cucumber fruit. Phytochemistry 1979, 18, 401–404.
32. Sanz, L. C.; Olías, J. M. Characterizaton of Lupin seed lipase. Food Chem. 1990, 37, 221–228.
33. Schreier, P. Changes of flavour compounds during the processing of fruit juices. In Quality in stored and processed vegetables and fruit; Goodenough, P. W., Atkin, R.K., Eds.; Academic Press: London, 1981; pp 355–367.
34. 18-unsaturated fatty acids in etiolated alfalfa and cucumber seedling. Agric. Biol. Chem. 1979, 43, 969–980.
35. 14C labelled linoleic and linolenic acids. J. Food Sci. 1975, 40, 1138–1141.
36. Tressl, R.; Drawert, F. Biogenesis of banana volatiles. J. Agric. Food Chem. 1973, 21, 560–565.
37. Tressl, R.; Engel, K. H.; Helake, B. Formation and Changes of flavor compounds in food. Proc. Eur. Food Chem. II 1983, FECS 45, 31.
38. Vazquez Roncero, A. Phenolic products in olive oil and their influence on the oil characteristics. Rev. Fr. Corps Gras 1978, 25, 21–26.
39. Vazquez Roncero, A.; Graciani Constante, E.; Maestro Duran, R. Phenolic compounds in olive fruits. I Polyphenols on pulp. Grasas Aceites 1974, 25, 269–279.
40. Vick, B.; Zimmerman, D. C. Lipoxygenase and hydroperoxide lyase in germinating watermelon seedling. Plant Physiol. 1976, 57, 780–788.
41. Yamashita, I.; Nemoto, Y.; Yoshikawa, S. Formation of volatile esters in strawberries. Agric. Biol. Chem. 1975, 39, 2303–2307.
42. Zamora, R.; Olías, J. M.; Mesias, J. L. Purification and Characterization of tomato lipoxygenase. Phytochemistry 1987, 26, 345–347.